120ml oil
3 tsp cumin seeds
15 curry leaves
1 1/2 tbsp Riviana Ginger paste
1 1/2 tbsp Riviana Garlic paste
3 onions, finely chopped
540g Riviana Crushed Italian Tomatoes
salt , to taste
1 1/2 tsp turmeric powder
1 tsp red chilli powder, optional
2.5kg can Riviana Lentils, drained and rinsed
200ml water (or liquid from canned lentils)
Heat oil until hot in a deep pan. Add cumin seeds, curry leaves, ginger then garlic and saute until fragrant (a few seconds).
Add onion and cook until tender and soft (about 5 minutes). Mix in tomatoes and stir until combined.
Add salt, turmeric and red chilli powder and cook until oil starts to separate.
Add lentils and water and simmer for 5 – 10 minutes, occassionally stirring so it does not stick to the pan.
Tips and hints:Swap canned lentils with chickpeas, butter beans or borlotti beans.
